For oily pork, first of all, when we buy large pieces of pork, let's heat the pot first, don't put anything in China, burn the pot red, burn the pig hair left on the skin repeatedly, and then wash the meat after removing the pig hair. Braised pork: Pork belly is diced into two meters square. Put it in the pot. Fry out some fat. Then add seasoning and cook for an hour and a half. Another part of the grease has flowed out. This way, the oil will come out and the meat will be delicious. Pork belly can be fried with pork, which is delicious without feeling fat. Adults and children like it.

It can also be used to steam rice flour meat, which is soft and delicious, melts in the mouth and is also very suitable for the elderly. Boil water over a large fire and stew slowly. Stew for 45 minutes, add salt, add appropriate amount of "white sugar", and stew for another 5 minutes until the soup is finished. Braised pork is generally made of pork belly. If you want to be fat but not greasy, your mouth will melt. The first step is to cook it. Pork belly is cut into palm-sized squares, put in a cold water pot, cooked until 7-8 ripe, and inserted into pigskin with chopsticks, which is appropriate.

If cooking is unfamiliar to this relative, it will be more formal, and I am not too shy to stretch my arm too long to hold the food, so I crustily skin of head and eat fat together. As it turns out, it is not as fat as I remember when I was a child. On the contrary, it's quite delicious ... after that, I won't burn my hair, cut it into pieces, burn the fat pork belly we bought by mistake with hot pot or open fire, then scrape the dirt off my skin with a knife, clean it and cut it into pieces.

The use of lard residue can be said to be versatile. It can be eaten dry, stuffed with buns, wrapped in jiaozi, fried with cabbage and shredded radish, and can be matched with all vegetarian dishes. Practice: cut the fat pork belly into pieces with two centimeters of squares, blanch it with boiling water, remove it and rinse it with clear water, put oil in the pot, put a spoonful of white sugar or seven or eight pieces of rock sugar in the oil, wait for the sugar to melt on medium heat, and when a lot of bubbles appear, pour in the pork belly and sugar.